Receita Solta

Golden Apple Crumble with Hazelnut and Spice Crisp

The perfect alchemy of autumn textures and flavors in every bite, with the ideal apples for baking.

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Equipe Receita Solta

Golden Apple Crumble with Hazelnut and Spice Crisp
Prep Time25 min
Cook Time40 min
Servings6-8 porções
DifficultyMedium
Calories370 kcal

Resumo para quem tem pressa

"This classic British dessert unites slices of Honeycrisp and Granny Smith apples cooked under spices with a crunchy topping of toasted hazelnuts, oats, and cold butter. The thermal contrast of the soft bubbling fruit with the crispy golden crust delights with every bite."

Discover the magic of the right apples for baking in this irresistible crumble, balancing acidity, sweetness, and an unmatched hazelnut crunch. A cozy and sophisticated dessert.

O Que Você Precisa Saber

- The combined use of sweet and tart apples provides flavor balance without requiring excess sugar in the syrup. - The cold cubed butter worked into the flour and oats with the fingertips forms irregular crunchy pellets in the oven. - Toasted and coarsely chopped hazelnuts add buttery texture and rustic nutty flavor to the baked crumble.

Ingredients

Ingredients

  • 3 unidades médias Honeycrisp (or Fuji/Gala) apples
  • 3 unidades médias Granny Smith apples (or Fuji/Braeburn)
  • 1/2 cup (100g) Brown Sugar
  • 1 tablespoon Suco de Limão Fresco
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Grated Nutmeg
  • 2 tablespoons (30g), cold, cubed Manteiga Sem Sal
  • 1 tablespoon (optional, for thickening) Cornstarch
  • 1 xícara (120g) All-purpose flour
  • 1/2 cup (100g) Brown Sugar
  • 1/4 cup (50g) Crystal sugar
  • 1/2 xícara (40g) Fine Rolled Oats
  • 1/2 xícara (60g) Toasted and Chopped Hazelnuts
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
  • 115 g (1 stick), cold, cubed Manteiga Sem Sal

Instructions

Instructions

1

Preheat the oven to 180°C (350°F). Lightly grease a medium baking dish (approximately 20x20 cm or 2-liter oval) with butter. Prepare the space for assembling the dessert, ensuring everything is organized.

2

Peel the apples, remove the seeds, and cut them into uniform slices about 1.5 cm thick. The professional technique is to seek uniformity to ensure even cooking, maintaining the integrity of the fruit.

3

In a large bowl, mix the sliced apples with the brown sugar, lemon juice, cinnamon, and nutmeg. If using, add the cornstarch to thicken the filling. Stir well to cover all slices homogeneously.

4

Transfer the apple mixture to the prepared baking dish, spreading evenly over the base. Distribute the cubes of cold butter over the apples. This will add richness and moisture to the filling during cooking, enhancing the flavor.

5

For the crumble, in another large bowl, combine the all-purpose flour, brown sugar, granulated sugar, oats, chopped hazelnuts, cinnamon, and salt. Mix all the dry ingredients well, ensuring they are well incorporated before adding the butter.

6

Add the cold cubed butter to the dry mixture. With your fingertips or a pastry blender, work the butter until you get a coarse and grainy crumble. The secret of this recipe is not to overwork the dough, keeping the butter cold.

7

Spread the hazelnut crumble evenly over the layer of apples in the baking dish. Make sure to cover the entire surface of the fruit. This will ensure a golden and delicious crust that contrasts with the soft filling.

8

Asse no forno preaquecido por 40-50 minutos, ou até que o topo esteja dourado e as maçãs estejam macias e borbulhantes ao redor das bordas. O tempo pode variar conforme o forno, observe a coloração e o aroma. O erro mais comum é não assar o suficiente.

9

Remove from the oven and let cool for at least 15-20 minutes before serving. This allows the filling to set and become less liquid, as well as preventing burns. The most important tip is to be patient before the first bite.

Equipe sua Cozinha

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Chef Tips

- Cut the apples into even 1.5 cm slices so they cook without turning into watery purée at the bottom of the baking dish. - Add the spoonful of cornstarch to the sliced apples so the natural released juices turn into a shiny, thick syrup. - Bake in a preheated oven at 180°C until the topping is nicely golden and the apple syrup bubbles intensely from the sides.

Variations

- Add fine zest of navel orange peel to the brown sugar of the topping to perfume the crumble with citrus notes. - Incorporate fresh blackberries or blueberries to the apple slices to create purple spots of fruity acidity in the filling. - Sprinkle a generous pinch of fresh grated ginger on the apples to give mild spicy heat to the cinnamon aroma.

Substitutions

- Toasted hazelnuts can be replaced by chopped pecans, slivered almonds, or Brazil nut slices. - The combination of apples can be replaced entirely by Fuji or Gala apples by adding an extra tablespoon of lemon juice. - Fine rolled oats can be substituted with thick rolled oats for an even more rustic texture.

How to Store

Store in a covered platter in the refrigerator for up to 4 days. To restore the crunch of the hazelnut topping, reheat it in the oven at 180°C.

Can You Freeze It?

Freeze the assembled crumble raw or already baked and cooled, wrapped in aluminum foil for up to 2 months. Bake directly from frozen at 180°C.

What to Serve With

Serve warm accompanied by a generous scoop of vanilla bean ice cream, classic crème anglaise, or fresh whipped cream.

Frequently Asked Questions

Why use two different types of apples in this dessert?

The Honeycrisp brings aromatic sweetness while the Granny Smith contributes firm acidity that holds its shape after baking.

How to prevent the hazelnut crumble from burning before the apples soften?

If the topping browns too quickly before the 35 minutes of baking, cover the dish loosely with a sheet of aluminum foil.

How to remove the brown skin from toasted hazelnuts?

Heat the hazelnuts in the oven for 10 minutes, place them hot inside a clean kitchen towel, and rub vigorously until the skin comes off.

Can I prepare the dessert in individual portions?

Yes, assemble the apple mixture and the hazelnut crumble in individual ramekins and bake for about 25 minutes until golden.

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